Morphy Richards BM48322 manual Storing the Unit, Getting Successful Results, Measuring ingredients

48322 a4:45xxx rev1 11/01/2010 09:26 Page 9

3Exterior: Wipe the lid and outer body of the unit with a damp cloth or slightly dampened sponge.

4Interior: Use a damp cloth or sponge to wipe the interior of the breadmaker.

5Baking pan: Clean the baking pan with warm water, soap is not necessary. Avoid scratching the non-stick surface. Dry it thoroughly before placing it back in the baking chamber.

6Fruit and nut dispenser (only available on model 48323): The dispenser is removed by lifting the right side first. Once the right side has been lifted, the whole dispenser may be removed. The dispenser should be cleaned using warm soapy water and a damp cloth/sponge. It should then be rinsed thoroughly and left to dry naturally. To replace the dispenser, ensure the left side is slotted in to place first. The right side can then be pushed down, back in to position until it clicks.

•Do not wash the baking pan, measuring cup, spoon or kneading blades in the dishwasher.

•Do not soak the baking pan for long periods as this could interfere with the working of the drive shaft.

•If the paddle becomes stuck in the bread pan, pour hot water over it and allow to soak for 30 minutes. This will enable you to remove the paddle more easily.

•Be sure the appliance is completely cooled before storing away.

Do not use Steel wool pads when cleaning.

Special care for the non-stick finish. Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks. The coating may change colour after long use, this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread.

The hole in the centre of the kneading blade should be cleaned, then add a drop of cooking oil and replace it on the spindle in the baking pan. This will prevent sticking of the blade.

•Keep all air vents and openings clear of dust.

Storing the Unit

Be sure to dry all parts before storing including wiping any moisture from the viewing window. Close the lid and do not store anything on top of the lid.

Getting Successful Results

1Place all recipe ingredients into the baking pan so that yeast is not touching any liquid.

2If you are using the machine on the Dough setting (programme 6), after the cycle is complete, remove the dough from the breadmaker, cover in a thin coating of sunflower oil and cover with greaseproof paper and a dry tea towel. The dough should then be left in a warm area free from draughts, for approximately 30 minutes or until it has roughly doubled in size.

3Humidity can cause problems, therefore humidity and high altitudes require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes, decrease yeast amount by approximately 1/4 teaspoon, and decrease sugar and/or water or milk slightly.

4The DOUGH setting is great for the mixing, kneading and proofing (allowing dough to rise) of richer doughs like croissant dough. Use the breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe.

5When recipes call for a ‘lightly floured surface,’ use about 1 to 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation.

6When you let dough ‘rest’ and ‘rise’ according to a recipe, place it in a warm, draught-free area. If the dough does not double in size, it may not produce a tender product.

7If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.

8Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using.

9After 5 minutes of kneading, open the lid and check the dough consistency. The dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (1/2 to 1 tablespoon at a time).

Measuring ingredients

The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. Do not use normal kitchen teaspoons or tablespoons. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry ingredients should be measured as follows:

Measuring cup

The cup is marked in various ‘volume measurement’ scales. The recipes in this book use the ‘cup’ volume which is based on the ‘American’ cup of 8 floz and is conveniently marked in 1/16 divisions.

•If you prefer to use weight (gms) as a measurement, fill and weigh the required number of cups and record this conversion.

ie: 2 cups = xx gms 3 cups = xxx gms

You must use a good quality set of accurate scales, we prefer to use the ‘cup’ measure for consistency and accuracy.

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